Matilda cake

dessert · ⏱ 240 min · 10 portions · 85.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, sesame, tree nuts

v3 · rb0e705f985 20260727Z1751 Matilda Cake 🎉 59.1 ml maple syrup 100 g halva 🌀 ⏱ 4-5 min whisk double cream, caramel condensed milk, and maple syrup until smooth; bring to scalding point ⏳ ⏱ 2 min whisk in chopped dark chocolate and sea salt, then stir until glossy; stand ⏳ ⏱ 15-20 min cool ganache slightly at room temperature ⏳ ⏱ 3 h chill ganache in the fridge until set 🔥 preheat the oven to 170°C grease and line the base of two 20cm round cake tins 🌀 whisk cocoa powder with hot coffee until smooth 🌀 whisk in sour cream, vegetable oil, tahini, vanilla essence, maple syrup, and eggs until combined 🌀 whisk flour, caster sugar, dark brown sugar, salt, baking powder, and bicarbonate of soda in a large bowl 🌀 fold wet mixture into dry ingredients until completely smooth 🔥 ⏱ 25-28 min divide batter between two tins and bake until well risen ⏳ ⏱ 10 min cool in tins, then invert onto a cooling rack and cool completely for about 2 hours ⏳ ⏱ 1 min measure chilled ganache, add to a stand mixer and whisk with remaining double cream and halva until light and fluffy 🍽 assemble the layer cake by placing one sponge top side down and spooning halva ganache on top; spread leaving a 1 cm border 🍽 place the second sponge top side up and press gently to make a sandwich 🍽 work remaining ganache until soft and spreadable, then spread over the top and sides of the cake to finish create decorative swoops and swirls on the cake ⏳ cool decorated cake until ready to serve 225 ml double cream 125 g caramel condensed milk 250 g dark chocolate ½ tsp sea salt 50 g cocoa powder 160 ml coffee 125 g sour cream 80 g vegetable oil 50 g tahini 1 tsp vanilla essence 2 pieces egg 150 g caster sugar 100 g dark brown sugar 180 g plain flour ½ tsp salt 1½ tsp baking powder ½ tsp bicarbonate of soda double cream, caramel condensed milk 30 ml dark chocolate, sea salt cocoa powder, coffee 30 ml halva
http://flowcooking.food/en-us/recipe/394/matilda-cake/